Green baked risotto with mozzarella
Ingredients
- 100ml olive oil
- 2 onions, finely chopped (250g)
- 300g rainbow or swiss chard, leaves stripped from stems and stems thinly sliced
- 5g thyme leaves, roughly chopped
- 1 litre chicken or vegetable stock
- 3 garlic cloves, peeled
- 1 lemon, zest thinly shaved to get 6 strips, wedges to serve
- 200g risotto rice
- 125g buffalo mozzarella
- 1–2 tbsp double cream, to serve (optional)
- Fine sea salt and black pepper
Instructions
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